Since it’s Friday, and since I know that we’ve all had a very long week, I thought what better way to end things, than with an easy cookie recipe. It just seemed so right to me. What’s more, it’s also time for another installment of The Classics which I’m very excited about because it’s my favorite segment on the blog, next to Cheers to the Weekend. Quick and easy recipes that you can make without any stress, that’s the goal of The Classics. They’re recipes that I feel everyone should have in their repertoire, either for entertaining purposes or just for yourself. To feel like you’re a master in the kitchen.
These Brown Butter Orange Madeleines came about because I had a gift card for a kitchen supply store since Christmas that I hadn’t used. I was waiting for the perfect thing to buy, and then it became too much pressure each time I would think about it, because you don’t want to get the wrong thing on a gift card. So I kept going to the store to look around and couldn’t settle on anything, until about the tenth trip, I saw this madeleine pan and got that. I’ve always wanted one, but it’s the sort of thing that you never really buy for yourself cause you’re like when am I going to make madeleines? With a gift card it makes sense because technically someone else is buying it for you. So long story short, I got the pan, this red, white and blue kitchen towel (because France) and a fluted pie/ravoli wheel cutter thing gadget. All in all I think it was worth the wait, especially because I can now make madeleines all the time. It’s a win win for everyone.
The good news is that these are relatively easy cookies to make. The bad news is that this will probably prompt you to want to make them all the time. The first thing we need to do is beat the eggs, vanilla and salt on high until light and fluffy, about 8 minutes.
**Note: I know that seems like a long time, and you might be impatient, but fight it. It’s crucial for the batter to turn out right, because these aren’t fancy at all.**
Fold in the flour into the mixture in thirds, carefully stirring until just incorporated. You don’t want to over mix the batter once the flour is in because then you’ll just get tough and dry cookies. Then stir in the orange zest, squeeze of fresh orange juice and the melted browned butter. Stir that in as well, until just incorporated.
So this part is really important. You can’t really make these cookies without the madeleine cookie mold. It’s one of those things you need, if you want to get that authentic shape and design. You can really find them anywhere these days, in most kitchen supply stores and definitely online. This one is great and not bad in price!
Grease and flour your pan and then spoon the batter into each mold. Give the pan a gently rap a few times on the counter to dislodge any air bubbles.
**Tip: You want to fill them pretty much up to the top. The cookies puff upwards, they don’t really spread out.**
Bake until golden brown around the edges and spring back when you touch them in the center, about 12 to 14 minutes. Keep an eye on them after 10 as all ovens are different.
Allow the cookies to cool about 5 minutes in the pan, and then use a pairing knife and run it along the edge of each to dislodge them. Then invert the pan onto a wire rack to finish cooling.
You can dip the cookies in melted chocolate and sprinkle with all sorts of toppings, if you’d like. Or you can simply dust them with powdered sugar right before eating. It all depends on what your mood is like when you go about making them. They’re also just great by themselves, because of the brown butter and orange flavor.
The madeleines are best eaten the day you make them. But if you do have any leftover that you just can’t eat, you can store them at room temperature in an airtight container or zip-top bag for up to 2 days. Just know that they’ll dry out a bit the next day, but that’s okay cause you can dunk them in coffee or hot cocoa! Enjoy!
- ½ cup unsalted butter
- 4 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- ⅔ cup granulated sugar
- 1 cup all-purpose flour
- 2 tablespoons fresh orange zest
- squeeze of fresh orange juice (about 1 tablespoon)
- melted chocolate, for dipping (optional)
- Preheat oven to 375 degrees F. Grease and flour two 12 (3-inch) madeleine pans. Set aside. (If you only have one, you can bake the cookies off in batches, just regrease and reflour after each batch).
- Melt the butter in a medium saucepan, over medium heat until the crackling stops and brown bits form at the bottom. Immediately remove from the heat and pour out into a small dish, scraping up all those bits from the bottom. Set aside to cool to room temperature.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the eggs, vanilla and salt, at high speed until light and fluffy, about 8 minutes. While the machine is running, slowly pour in the sugar in a slow and steady stream. Continue to be until the mixture is pale and very thick, 5 to 10 minutes.
- Add the flour into the mixture in thirds, gently folding the flour in after each addition. Make sure not to over-mix the batter at this point or you'll end up with dry madeleines.
- Stir in the orange zest, fresh orange juice and browned butter, make sure to gently fold it in, as quick as possible. Spoon the batter into the molds and give the pans a gently rap on the counter to dislodge any air bubbles. Bake until golden brown around the edges and the cookies spring back when you touch them, about 12 to 14 minutes. Remove from the oven and let them cool in the pans for about 5 minutes. Use a pairing knife to loosen from the pan and then invert onto a wire rack.
- Dip the warm cookies in melted chocolate, or dust with powdered sugar. These cookies are best eaten the day of, but if you have leftovers, you can store them in an airtight container at room temperature for up to two days. Just keep in mind that they'll dry out slightly, but still be good for dipping in coffee or hot cocoa!